Osso Bucco stands at the heart of Italian tradition, and Osso Bucco transforms simple ingredients into timeless comfort. With Osso Bucco, rich braised veal defines the dish, while Osso Bucco gains brightness from fresh gremolata. Osso Bucco celebrates balance, and Osso Bucco remains a symbol of authentic Italian flavor and heritage.
Osso Bucco originated in Milan, and Osso Bucco continues to define classic comfort cooking today. Preparing Osso Bucco rewards patience, as Osso Bucco develops depth through slow cooking. Mastering Osso Bucco elevates home dining, and Osso Bucco delivers unforgettable richness with every bite.
Prep and Cook Time
Prep: 20 minutes | Cook: 2 hours 30 minutes | Total Time: 2 hours 50 minutes
Yield
Serves 4 hearty portions
difficulty Level
Medium – Ideal for cooks agreeable with braising techniques who want to delve into traditional Italian cooking.
Ingredients
- 4 veal shanks (about 1 ½ inches thick, trimmed)
- 1 cup all-purpose flour, sifted
- Salt and freshly ground black pepper, to taste
- 4 tablespoons olive oil
- 1 large onion, finely chopped
- 2 carrots, finely diced
- 2 celery stalks, finely diced
- 4 cloves garlic, minced
- 1 cup dry white wine
- 1 ½ cups beef or veal stock
- 1 can (14 oz) crushed tomatoes
- 2 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
- Zest of 1 lemon
- For the Gremolata:
- ½ cup fresh flat-leaf parsley, finely chopped
- Zest of 1 lemon
- 2 cloves garlic, minced
Instructions
- Prepare the veal shanks: Pat dry the veal shanks and season liberally with salt and pepper. Lightly dredge each shank in the sifted flour, shaking off any excess to ensure a thin, even coating.
- Sear the meat: In a large heavy-bottomed pot or Dutch oven, heat the olive oil over medium-high heat. Brown the veal shanks on all sides until they develop a rich golden crust, about 4-5 minutes per side.Transfer the browned shanks to a plate and set aside.
- sauté the soffritto: In the same pot, reduce heat to medium and add the onion, carrots, and celery. Sauté for 7-8 minutes until softened and aromatic. Stir in the minced garlic and cook for another minute, careful not to burn.
- Deglaze and simmer: Pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.let it reduce by half, about 5 minutes, intensifying the flavor base.
- Build the braise: Add the crushed tomatoes, veal stock, thyme, rosemary, and bay leaves. Return the shanks to the pot, nestling them partially submerged in the liquid.
- Slow cook: Cover the pot with a tight-fitting lid and reduce heat to low. Let the Osso bucco simmer gently for 2 to 2½ hours, turning the shanks halfway through cooking. The meat should be irresistibly tender, falling off the bone with ease.
- Prepare the gremolata: While the veal cooks, combine the chopped parsley, lemon zest, and minced garlic in a small bowl. Mix thoroughly and set aside to allow flavors to meld.
- Finish and serve: Once the meat is tender, remove the shanks and discard the herb sprigs and bay leaves from the sauce. Adjust seasoning with salt and pepper. Spoon sauce generously over the shanks. Sprinkle the vibrant gremolata atop each serving to add a zesty brightness that perfectly balances the richness.
chef’s Notes
- For an authentic touch, use veal shanks, but beef shanks make a delightful alternative if veal is unavailable.
- Dredging the meat in flour not only promotes browning but also helps thicken the braising liquid into a luscious sauce.
- if you prefer a deeper flavor, substitute half the white wine with dry Marsala or vermouth.
- Make your gremolata fresh just before serving to preserve its bright flavors and vibrant color.
- Osso Bucco can be made a day ahead-reheat gently and add a splash of stock if necessary to restore moisture.
Serving Suggestions
Serve this Osso Bucco with a bed of creamy saffron risotto or buttery mashed potatoes. The gremolata’s citrus and garlic notes beautifully cut through the richness, making each bite a perfect balance of hearty and fresh. Garnish with extra lemon wedges and a sprinkle of parsley for added color and flavor. A crisp italian white wine such as Pinot Grigio or a medium-bodied Chianti provides excellent pairing, rounding out an authentic Italian dining experience.
| Nutritional Details (per serving) | Amount |
|---|---|
| Calories | 480 kcal |
| Protein | 45 g |
| Carbohydrates | 12 g |
| Fat | 22 g |
Discover the perfect risotto to accompany your meal and enhance your Italian culinary repertoire.
For more on italian braising traditions, visit Serious Eats.
Q&A
Q&A: Osso Bucco with Gremolata – A Classic Italian Flavor Fusion
Q1: What exactly is Osso Bucco?
A: Osso bucco, which means “bone with a hole” in Italian, is a traditional Milanese dish featuring braised veal shanks. The magic lies in slow-cooking the marrow-filled bone with a medley of vegetables,white wine,and broth until the meat falls off the bone in tender,flavorful strands. It’s rustic comfort meets gourmet elegance.
Q2: Why is gremolata such a crucial part of this dish?
A: Gremolata is a zesty,fresh condiment made from finely chopped parsley,lemon zest,and garlic. It’s sprinkled over the Osso Bucco right before serving. This bright, citrusy burst cuts through the rich, slow-braised meat, adding layers of complexity and a fragrant freshness that awakens the palate.
Q3: how does Osso Bucco embody Italian culinary philosophy?
A: At the heart of Osso Bucco is a festivity of humble ingredients transformed through patience and harmony. It honors tradition with simple, high-quality components-veal shanks, aromatic soffritto, and a hearty braise-balanced perfectly by the lively gremolata. It’s a dish where technique and flavor storytelling meet, illustrating the Italian love for comfort and conviviality.
Q4: Can Osso Bucco be made with meats other than veal?
A: Absolutely! While veal is classic, variations with beef, pork, or even lamb shanks work beautifully, each imparting a unique depth. The slow braising method remains key,ensuring tender meat and rich broth. Just remember: the gremolata’s freshness is your flavor anchor regardless of protein choice.
Q5: what side dishes pair best with Osso Bucco and gremolata?
A: Traditionally,creamy risotto alla Milanese (saffron-infused risotto) is the ideal companion,soaking up the luscious braising liquids. Polenta or buttery mashed potatoes also dance well alongside, offering a smooth canvas for the dish’s bold flavors. A crisp green salad can help lighten the meal, balancing richness with freshness.
Q6: How can home cooks master Osso Bucco without a professional kitchen?
A: Patience and preparation are your secret allies. Use a heavy-bottomed pan or Dutch oven to braise gently over low heat, allowing the flavors to meld slowly. Don’t rush the marrow’s melting magic! Fresh gremolata is best made just before serving to preserve its brightness. And most importantly: embrace the process as part of the joy-it’s cooking with love in every bite.
Q7: What makes osso Bucco with gremolata timeless?
A: It’s a dance of contrasts-rich and bright, hearty and fresh, rustic and refined. This timeless Italian recipe invites us to savor both tradition and zest,reminding us that the best meals are crafted through balance,care,and a spark of creativity. Whether at a festive table or quiet dinner, Osso bucco with gremolata is Italy’s flavorful embrace in every forkful.
Insights and Conclusions
In the rich tapestry of Italian cuisine, osso Bucco with Gremolata stands out as a shining exmaple of tradition meeting vibrant freshness. This classic Milanese dish, with its tender, slow-cooked veal shanks and zesty, herbaceous gremolata, invites not just a meal but a celebration of flavor and heritage.Whether you’re a seasoned cook or a curious food lover, embracing this fusion of hearty and bright elements promises a culinary experience that lingers long after the last bite. So next time you seek comfort with a dash of elegance, let Osso Bucco with Gremolata transport you to the heart of Italy’s timeless kitchen.
